Inspired by fresh corn that my sister brought to me and an abundance of rosemary in the garden, this dish was our dinner a few nights ago. I had originally planned to make some chicken to go along with this. However, it tasted so good when I sampled it; the kids and I polished this off and called it dinner. I absolutely love easy, one dish meals like this one.
Corn and Red Potato Skillet with Bacon and Fresh Rosemary
3 medium red potatoes, thinly sliced into bite size pieces
3 ears of corn, kernels removed
4 slices of bacon, cooked and chopped into 1” pieces
2 scant tablespoons finely chopped fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil or coconut oil
Optional: top with chopped caramelized onions
In a large skillet, warm the oil over medium high heat. Add the potatoes and stir to coat. Season them generously with salt and pepper. Let them cook undisturbed for a few minutes and then toss to cook the other sides of the potatoes. Continue cooking until the potatoes are softened and beginning to brown, this should take about 10-20 minutes, depending on the thickness of your potato slices.
Add the corn to the potatoes in the skillet and cook, stirring as needed, until tender and still crisp. Remove from the heat and add the bacon and fresh rosemary. Taste and adjust seasonings as desired. If you have caramelized onions in the freezer, chop up a tablespoon or two and warm them before sprinkling them on top of your plate. Enjoy!
0 comments:
Post a Comment